I love factories. There is something so cool about watching how everything works together to create a product. I stopped by Taco Loco a few days ago to see how they make all those tortilla shells, chips and salsa. Amazing facts: Taco Loco makes 700 to 800 chips an hour, 800-dozen tortillas an hour and a thousand pounds of salsa a day. Adam Galindo and his sister bought Taco Loco from their parents in 2004, although they’ve been working there since they were about 5-years-old. “Sometimes we laugh, we’re like, when are we going to get paroled from this place.” Galindo joked. Over the years new items, like spinach and wheat tortillas, have been added into the line-up, but the recipes are old fashioned. “The salsa is our grandmothers recipe from Mexico.” Galindo said. Do you buy their products, and if you do what do you make with them?
Taco Loco
Salmon-Thirty-Salmon
Check out this cool press release I got today:
Alaska Airlines and the Alaska Seafood Marketing Institute Unveil 129-foot
Salmon
‘Salmon-Thirty-Salmon II’ aircraft underscores carrier’s role in transporting
Alaska seafood
ANCHORAGE — Alaska Airlines and the Alaska Seafood Marketing Institute today
unveiled the world’s largest king salmon. Stretching nearly 129 feet, the
fish-themed design will adorn a Boeing 737-800 and be revealed this fall.
The new “Salmon-Thirty-Salmon II” design is derived from an earlier version of
the paint scheme Alaska Airlines unveiled on a 737-400 in 2005, which was
re-painted with the carrier’s traditional Eskimo livery last year. In addition
to sporting the glimmering image of a wild Alaska king salmon like the original
“Salmon-Thirty-Salmon,” the new design is about nine feet longer and also
features fish scales on the winglets and a salmon-pink colored “Alaska” script
across the fuselage. The design is among the world’s most intricately painted
commercial airplanes and was produced in partnership with ASMI, which promotes
wild, natural and sustainable Alaska seafood.
“This airplane celebrates Alaska Airlines’ unique relationship with the people
and communities of Alaska and underscores our air transport commitment to the
state’s seafood industry,” said Marilyn Romano, Alaska Airlines’ regional vice
president of the state of Alaska. “Because the new design will be featured on a
larger 737-800, this 91,000-pound king will boldly promote the world’s finest
seafood from the Hawaiian Islands to Boston and beyond.”
Last year, Alaska Airlines flew nearly 25 million pounds of seafood from Alaska
to markets in the United States, Mexico and Canada. Streamlined flight
schedules and a rigorous training program required of all airline employees who
handle perishables ensures the seafood that travels from Alaska waters to
markets across the United States arrives fresh and often within 24 hours. The
goal is to keep seafood moving rapidly throughout its journey on Alaska
Airlines and maintain a consistent temperature range from the time it leaves
the water to when it arrives at stores and restaurants.
“Alaska Airlines has a long history of supporting the Alaska seafood industry,
and this special plane celebrates that commitment,” ASMI Executive Director Ray
Riutta said. “We’re proud to partner with the state’s hometown airline.”
According to ASMI, about half of the United States’ total seafood catch comes
from Alaska fisheries. In addition, the state of Alaska is widely regarded as a
world leader in sustainable management of its seafood resources.
Transporting about 115 million pounds of cargo annually, Alaska Airlines
operates the most extensive air cargo operation on the West Coast.
The Salmon are Coming, the Salmon are Coming!
Fresh Copper River Salmon will be available this week. Let me repeat:Fresh Copper River Salmon is coming! Opening day is this Thursday at 7 am. The Alaska Seafood Marketing Institute forecasts 1.4 million sockeye and 27 thousand chinooks this year, which is about the same as last year. Chefs across the country are already working on new menus and, of course, there will be a big production as the fish is flown into Seattle for dinners either Thursday or Friday night. I spoke with executive chef Dan Enos from The Oceanaire in Boston, he said he plans serve it with just a little bit of salt and pepper, lemon and olive oil. “When the Alaska salmon comes in it’s a no brainer, it flies off the menu.”
Copper River is the 10th largest river in the United States. The salmon have to travel 300 miles to get to their spawning grounds, which requires extra stores of of omega-3 fatty acids. The journey adds to it’s richness.
I stopped by Glacier BrewHouse and was told they’re expecting fresh salmon by next week. “It’s a good time to be a chef in Alaska.” Jay Edades a sous chef at BrewHouse said.
Cupcake Truck
Have you seen Kastle Sorensen cupcake truck in Anchorage or Eagle River? She started driving it around town this past February and business has been awesome. I’ve got an interview with her that will air Wednesday morning and Wednesday night at 6. She showed me how to make a lemon, cream cheese frosting that is to die for. Try it and let me know what you think! To find out where Kastle is next you can ‘like’ her on Facebook, or check out her website kastleskreations@yahoo.com or call her at 726-1118.
Kastle Sorensen’s Lemon Cream Cheese Frosting
1 1/2 sticks of butter
8 oz. cream cheese
4 cups powdered sugar
lemon juice, to taste
Whip until creamy–about 2-3 minutes
Food Photographers and You
I recently sat down wtih Aurora Hablett, who’s an amazing food photographer/graphic designer at Snow City Cafe, to get a lesson on taking better pictures. (The story airs on the Wednesday morning show and that night’s 6 o’clock report, make sure to watch Channel 2 News!) Here is are some of the photos she took, and reasons they worked, or didn’t work. Do you find yourself taking photos of food at restaurants or home? Let me see your work!
2. Gives a fuller view of the presentation of the sandwich, really highlights the textures of the bacon, bread, cheese and sprouts.
From Girdwood to Anchorage–With Love
Did you ever eat at Maxine’s Bistro in Girdwood? It was kind of a staple there for about eight years and then it closed abruptly. I assumed things must not have worked out, but it turns that was only half the truth. Only the building wasn’t working out. The roof was leaking and there were other issues, so Maxine’s had to move out. Owner and chef Rob Lewis, who’s from Anchorage, couldn’t find another building in Girdwood so he moved everything, and almost all the staff, to Anchorage. His new place is in midtown, 302 W. Fireweed Lane, the name is also tweaked a bit. It’s now Maxine’s Fireweed Bistro. Lewis said he’s excited about competing in Anchorage, “with the big boys,” but he does miss Girdwood. “Food is my outlet,” Lewis said, “its in my blood, it’s the only thing I know how to do.”
On a recent visit he created the Surf and Turf for us. Lewis used a Sharpie to poke a whole through a sirloin steak, and inserted an asparagus inside. He grilled it medium rare, sliced it into five pieces and plated the meat on top of wasabi aioli, chive and chili oils, and then topped it with large dollops of crab salad. It was beautiful.
Lewis said Anchorage is a tough market with lots of competition. You can now include Maxine’s in that group.
Photos:Eric Sowl, KTUU
Good Barbecue at The Arm Pit
Barbecue is not something to joke about. I spent a lot of my teenage years in North Carolina, where even the state is split on what is the ‘correct’ way to make barbecue. I’m partial to the Eastern North Carolina style where the sauce is made from vinegar and a few other spices. Lexington barbeque is made with ketchup.
I can imagine folks from Texas and Kansas must also be as, (how do you say this nicely, passionate, enthusiastic, crazy?), excited about their barbecue.
So I was thrilled when I met Jack Goodsell who owns the Turnagain Arm Pit BBQ, mile 103.5, on the Seward Highway– a place where you can tastes some of those different regional without leaving the Alaska.
Over the past several years Goodsell was taught how to make Barbecue from one of the masters of the craft in Illinois and about two years ago he opened what is more commonly known as ‘the Arm Pit.’
Taking on a restaurant, which includes countless hours of work, was Goodsell’s idea of retirement.
He worked in the neo natal unit at a local hospital for more than 20 years.
“When people come through the door, (at the Arm Pit) they’re happy and fortunately for me when they leave they’re happier.” Goodsell said. “This will be a nice way to close out a working career, some day.”
In the meantime enjoy the sun, the gorgeous view on the Seward Hwy, and some barbecue.
Homer on My Mind
My parents always come back to Alaska for Easter. It’s become an annual tradition that I really, really, really, look forward to. This year we decided to head to Homer for a few days with them to relax. I’ve always loved Homer, it’s got this great artsy-vibe, there are always animals nearby, it’s a coastal community– Homer is perfection. And, it’s also the home of Two Sisters Bakery, with a reputation known across the country. We ordered cinnamon rolls, which you won’t see because I ate them before anyone could pull out a camera, sourdough baguettes, ciabatta and the White Trash Loaves, (we couldn’t resist the name!). Next time you’re there, you have to stop by. And pick-up some cinnamon rolls for me!
Fresh 49
Have you met Chef Rob Kinneen, or seen his website? If you haven’t you must. He’s the brains behind fresh49.com. Besides this blog, of course, it’s one of the coolest blogs in the state. Rob travels across Alaska and makes webisodes that show how to use local ingredients in contemporary dishes. It’s shoot beautifully and I ended up wanting to try, and go everywhere, Rob did. Did you realize you could make fresh rolls from herbs and seaweed found in the state? Want to try Kaladi Bros coffee in your gravy? If it’s local, Rob’s got a recipe. I’m working on a profile about him for Channel 2. You can check it out Wednesday morning and on the 6 o’clock newscast that same day. If you make anything off Rob’s website let me know what you think!
Happy Anniversary
Friday morning I met Mike Anderson, owner of M.A’s Gourmet Dogs, at his regular spot on 4th ave. It was his first day of business for the year, and it was 7 degrees outside– I was cold. The reason I bring up the temperature is because M.A.’s is kind of a sign of spring here in Anchorage. Every year people lineup to get a hot dog, then sit on the old federal court house steps and eat lunch in the sunshine. This is the earliest Mikes opened and the coldest. He started his business in 1992, which means this is his 20th anniversary.
“Its the greatest thing I’ve ever done work-wise.” Anderson said, “Its like this was created for my personality. There are many people who believe I’m such a hardass but I do what I have to do to keep the line moving.”
Mike sautes his onions in Coke and has a big selection of toppings including cream cheese, pesto, artichoke hearts, etc. He’s famous for his Topping Tuesdays. You can buy 7 different types of hot dogs including reindeer, kosher and bratwurst.
By 9:30 people were already trying to order hot dogs, and all day there was a steady line.
As I sat there shivering, I couldn’t help but dream about the spring.
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